AnanaceA to Memes@lemmy.ml · 10 months agoCalculus? Nah, bro, that's easy stuffimagemessage-square107fedilinkarrow-up11.08Karrow-down117
arrow-up11.06Karrow-down1imageCalculus? Nah, bro, that's easy stuffAnanaceA to Memes@lemmy.ml · 10 months agomessage-square107fedilink
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up6arrow-down4·edit-210 months agoMake your own with whole milk and vinegar/lemon juice. Edit: downvotes from scaredycats who think cheese grows on trees
minus-squareNum10ck@lemmy.worldlinkfedilinkEnglisharrow-up3arrow-down5·10 months agothat makes buttermilk
minus-squareCornelius_Wangenheim@lemmy.worldlinkfedilinkarrow-up4·10 months agoNo, it makes acid-set cheese, of which ricotta is a type. Buttermilk is the liquid leftover after you make butter.
minus-squareCatoblepas@lemmy.blahaj.zonelinkfedilinkarrow-up3·10 months agoThat’s basically the process for making paneer, plus draining and pressing.
minus-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up2arrow-down1·10 months agoQueso fresco, too. It’s all the same cheese, just different levels of moisture!
minus-squareMs. ArmoredThirteen@lemmy.mllinkfedilinkarrow-up3arrow-down2·10 months agoYou can sorta make cheese with just acid but yeah rennet or a rennet replacement is the way to go
Make your own with whole milk and vinegar/lemon juice.
Edit: downvotes from scaredycats who think cheese grows on trees
that makes buttermilk
No, it makes acid-set cheese, of which ricotta is a type. Buttermilk is the liquid leftover after you make butter.
That’s basically the process for making paneer, plus draining and pressing.
Queso fresco, too. It’s all the same cheese, just different levels of moisture!
You can sorta make cheese with just acid but yeah rennet or a rennet replacement is the way to go